1/2 C. uncooked Quinoa grain
1 C. Broth or water
2 tsp. extra virgin olive oil or grapeseed oil
3/4 C. chopped Onion
1/2 C. chopped green Bell Pepper
2-3 pressed Garlic cloves
1 C. organic Ketchup (no corn syrup)
1 C. Tomato Sauce (no salt added)
2 Tbsp. Tomato Paste
1 Tbsp. prepared Mustard
1 tsp. Red-Wine Vinegar
1/8 - 1/4 tsp. Chipotle Chili Powder (depends on how spicy you like it)
3/4 tsp. Chili Powder
2 tsp. Worcestershire Sauce (can omit)
2 drops Smoke Seasoning (can omit)
1/2 tsp. Kosher Salt
1/2 tsp. Sugar (I used coconut sugar)
1/2 tsp. dried Oregano
1/8 tsp. fresh ground Pepper
In a saucepan, combine broth (or water) and quinoa, bring to a boil. Cover pot and reduce heat to a simmer. Simmer 15 minutes. Remove from heat, keep covered.
Heat skillet with oil over med-high heat. Add onion, bell pepper and garlic, saute 2-3 minutes. Add Quinoa and remaining ingredients, stir well. Heat over med-low heat and stir often for 5-10 minutes to allow flavors to meld.
Serve on buns!